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Pork and Sugar Snap Pea Stir fry in Pitas
1/2 lb. pork tenderloin
1 tsp. cornstarch
2 tsp. sherry
1/2 tsp. low sodium soy sauce
1/4 tsp. crushed red pepper
2 tsp. vegetable oil, divided
3 cups sugar snap peas
2 tsp. minced peeled gingerroot
2 garlic cloves, minced
2 cups vertically sliced onion |
1/2 cup chopped pear
4 tsp. rice vinegar
1 Tbsp. oyster sauce
1 tsp. sherry
1/4 tsp. sugar
1/3 cup chopped fresh cilantro
1/4 tsp. salt
2 pita bread rounds (6 inch) halved
4 curly leaf lettuce leaves |
Trim fat from pork, and cut pork into 2 x 1/4 inch strips.
Combine pork, cornstarch, 2 teaspoons sherry, 1/2 teaspoon
soy sauce, and red pepper in a bowl, and stir well; cover and chill 10
minutes.
Heat 1 teaspoon oil in a large nonstick skillet over medium
high heat. Add peas, gingerroot, and garlic; stir fry 2 minutes. Remove
from skillet, and set aside.
Heat remaining oil in skillet over medium high heat. Add
pork mixture, onion, and pear; stir fry 3 minutes or until pork is brown.
Add vinegar, oyster sauce, 1 teaspoon sherry, and sugar;
cook 30 seconds. Return pea mixture to skillet, and stir in cilantro and
salt.
Yield: 4 servings.
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